My F&W
quick save (...)
Black-Bottom Banana Cream Pie
© Dana Gallagher

Black-Bottom Banana Cream Pie

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN Plus 6 hr chilling

Valeri Lucks, the co-owner and self-titled "chief people wrangler" and "pie master" at Milwaukee's Honeypie Cafe, says this pie marries two of her best-selling pies: chocolate cream and banana cream.


  1. 1 1/2 cups fine graham cracker crumbs (about 7 ounces)
  2. 1/2 cup sugar
  3. 1/2 teaspoon cinnamon
  4. 1/2 teaspoon salt
  5. 6 tablespoons unsalted butter, melted

Filling and Topping

  1. 1/2 cup granulated sugar
  2. 1/4 cup cornstarch
  3. 4 large egg yolks
  4. 2 1/2 cups milk
  5. 2 tablespoons unsalted butter
  6. 1 tablespoon pure vanilla extract
  7. 3 1/2 ounces bittersweet chocolate, chopped
  8. 3 medium bananas, sliced 1/2 inch thick
  9. 1 1/2 cups heavy cream
  10. 2 tablespoons confectioners' sugar
  11. Chocolate shavings, for garnish
  1. Preheat the oven to 350°. In a food processor, combine the graham cracker crumbs with the sugar, cinnamon, salt and melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9- to 10-inch, deep-dish glass or ceramic pie plate. Bake for about 8 minutes, until the crust is lightly browned and set. Let cool completely.
  2. In a large saucepan (preferably with a rounded bottom), combine the granulated sugar with the cornstarch, egg yolks and 1/2 cup of the milk and whisk until smooth. Whisk in the remaining 2 cups of milk and cook over moderate heat, whisking constantly, until the custard is very thick, about 5 minutes. Remove from the heat and whisk in the butter and vanilla extract until the butter is melted. Pour half of the vanilla custard into a medium bowl.
  3. Whisk the chopped chocolate into the custard in the saucepan until it is melted. Spread the chocolate custard evenly in the pie crust and top with the sliced bananas. Carefully spread the vanilla custard over the bananas. Refrigerate the banana cream pie until it is well chilled, at least 6 hours and preferably overnight.
  4. In a medium bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar until it is softly whipped. Mound the whipped cream on top of the pie. Garnish the banana cream pie with chocolate shavings and serve.
Make Ahead The banana cream pie can be prepared through Step 3 and refrigerated for up to 3 days. The crust can be frozen for up to 2 weeks.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.